Hot Beef Sandwich Recipe
Ingredients
- 2 pounds beef chuck roast* (cut into two 1-pound chunks)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion (thinly sliced)
- 2 cloves garlic (minced)
- 1 cup low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ¼ cup all-purpose flour
- ¼ cup water
- 4 slices French bread (or rolls)
- 4 slices Swiss cheese**
Instructions
- 1
Season the chunks of chuck roast generously with salt and black pepper.
- 2
Sear
- 3
Set your pressure cooker to sauté mode. Add vegetable oil, and when hot, sear the beef chunks on all sides until browned. Remove the beef and set it aside.
- 4
Sauté
- 5
In the same pressure cooker, add sliced onions and minced garlic. Sauté until the onions are soft and translucent.
- 6
Pressure Cook
- 7
Add the seared beef back into the pressure cooker. Pour in beef broth, Worcestershire sauce, thyme, and rosemary. Stir well. Secure the lid on the pressure cooker and set it to high pressure. Cook for 90 minutes.
90 min - 8
Natural Release
- 9
Once the cooking time is complete, allow natural pressure release for about 15 minutes. Then, manually release any remaining pressure.
15 min - 10
Shred
- 11
Remove the beef and shred using two forks. Set aside.
- 12
Mix
- 13
In a small bowl, mix flour with water to create a smooth paste.
- 14
Stir
- 15
Add ½ cup of the cooking liquid into the flour-water mixture and stir until smooth.
- 16
Whisk
- 17
Gradually whisk this paste into the cooking liquid in the pressure cooker to create a thickened gravy. Switch the pressure cooker back to sauté mode and stir until the gravy thickens.
- 18
Coat
- 19
Add the shredded beef and stir to ensure it’s coated with the rich gravy. Season with salt and pepper to taste.
- 20
Serve the shredded beef on the toasted bread or rolls. Top with a slice of cheese if preferred.
Nutrition
Per serving (based on 4 servings)
